For the dough, you'll need:
3 1/3 cups of all-purpose flour
3/4 cup of unsalted butter at room temperature
1 pinch of salt
1 pinch of nutmeg
1 cup of whole milk
For the filling, you'll need:
2 medium-sized onions finely chopped
3 tablespoons of olive oil or vegetable oil
1/2 cup of fresh peas
1 tablespoon of chopped parsley
200g cooked and drained penne pasta
1 cup of grated mozzarella cheese
1 cup of grated provolone cheese
1/2 cup of grated Parmesan cheese
1 egg for brushing
Salt and black pepper to taste
For the dough, you'll need:
3 1/3 cups of all-purpose flour
3/4 cup of unsalted butter at room temperature
1 pinch of salt
1 pinch of nutmeg
1 cup of whole milk
For the filling, you'll need:
2 medium-sized onions finely chopped
3 tablespoons of olive oil or vegetable oil
1/2 cup of fresh peas
1 tablespoon of chopped parsley
200g cooked and drained penne pasta
1 cup of grated mozzarella cheese
1 cup of grated provolone cheese
1/2 cup of grated Parmesan cheese
1 egg for brushing
Salt and black pepper to taste
Make the dough: place the flour on a surface, add the butter, salt, and nutmeg
Create a depression in the center and add the milk
Let the flour fall slowly and work with your hands until you form a ball of dough
Wrap it in aluminum foil and let it rest in the refrigerator for 30 minutes
While that's happening, prepare the filling: fry the onion in a pan with olive oil, then add the peas and parsley
Season and cook for 10 minutes over moderate heat, stirring occasionally
Remove from heat and mix in the cooked pasta and cheeses. Reserve
Take out the dough from the refrigerator and roll it out
Make one disk of 23cm diameter and another slightly larger
Lining a mold with the larger disk, leaving some room around the edges for the filling
Add the prepared filling and cover with the other disk of dough, sealing the edges of the mold
Dress the top with scraps of dough
Baste with beaten egg mixed with 2 tablespoons of water
Bake in a preheated oven at 200°C for 30 minutes or until golden brown
Let it cool slightly and unmold
Serve warm, garnished with parsley
Yield: 10 servings.
